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Saturday, January 5, 2013

Corned Beef and Cabbage

I made and cabbage corned beef dinner today,
the Traditional American / Irish meal,
with yummy sides of cooked cabbage,
white potatoes and yellow carrots.
In the grocery store they had flat or
point cut packages of corned beef brisket.
Not knowing the difference between the two,
I choose the Point cut instead of flat.
It just looked a bit bigger and a better buy.
I simply slow simmered the corned beef in water
for about four hours or so and the beef was
just about as fork tender as it could be.
But !
Learning something about eating corned beef.
A point cut is a lot more fatty than a flat cut
and the corned beef flavor is about the same.
So when yo want a corned beef get a flat cut!

A corned beef brisket
Water to cover the beef
Place beef with juices in a large soup pot.
Cover with water and bring over medium heat
to a slow simmer for about 4 hours or until
the corned beef brisket is fork tender.
Serve with cooked cabbbage, potatoes and carrots.
And your favorite prepared mustard as a condiment.

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